Oriental Tomato Skillet

• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 2 medium un-pared zucchini squash, quartered
• 3 medium tomatoes, cut into wedges
• One 3oz can of sliced mushrooms, drained
• 1/4 teaspoon salt
• 1/4 teaspoon curry powder
• 1/4 teaspoon ginger
• Dash of pepper

Heat oil in a wok or skillet; add onion and zucchini. Stir fry over medium heat for 5 minutes. Stir in remaining ingredients. Cook, covered, for 5 minutes longer, or until vegetables are tender, but slightly crisp.

• Yields: 6 servings
• Preparation Time: 30 minutes